Poached Salmon Recipe

Use this poached salmon recipe to bring home a favorite taste from Ireland. Just remember to keep mixing the butter sauce to pour over your catch.


  • 2 lbs. center cut fresh salmon
  • Salt
  • 2 egg yolks
  • 2 t cold water
  • 1 stick of butter, chopped into pieces
  • 1 t lemon juice


Place salmon in a saucepan that just barely holds the fish. If you use a pan that is too large, the fish looses flavor in the water while simmering.

Fill the saucepan half full of water, measuring as you go. For every 4 C of water, add 1 T of salt.

Boil the water over medium heat.

Cover and reduce heat to low. Simmer the fish for 20 minutes.

Turn off heat and let pan to sit undisturbed for 15 minutes.

In another saucepan,over low heat, blend the egg yolks and water together.

Whisk the mixture as you add the butter piece by piece.

If sauce becomes lumpy or is too thick, remove from heat and add more cold water then continue whisking until the sauce thickens to a coating consistency.

If the sauce doesn't seem to thicken, raise the heat slightly, and continue to whisk.

Once the sauce is thickened, stir in lemon juice.

Remove fish from the water and remove the skin.

Place salmon on a serving dish, and pour the sauce over the top just before serving.

Serves 8.


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